Mexican nachos with Beemster Extra Belegen and Extra Old

Snack. 4 people. 15 min + 10 min oven time. 

Ingredients

• 150 g tortilla chips
• 1 small red onion
• 2 tbsp red wine vinegar
• 1 jalapeño pepper
• Piece of about 150 g Beemster Extra Belegen
• Piece of about 50 g Beemster Extra Old
• 30 g unsalted butter
• 30 g flour
• 300 ml of milk
• 200 g guacamole
• 200 g salsa of your choice

Kitchen Stuff

• Oven dish 20×30 cm

Prepare

1. Preheat the oven to 200 °C. Divide the tortilla chips between a baking dish and heat in the center of the oven for about 10 min.
2. Meanwhile, slice the red onion as thinly as possible. Mix with the red wine vinegar and let stand until use. Ladle occasionally.
3. Cut the stem off the jalapeño. Roll the pepper between your hands so the seeds fall out. Finely chop the pepper. Grate the cheese.
4. Melt the butter in a large saucepan and when the butter is melted, add the flour. Cook, stirring, for 3 min until the mixture begins to turn light brown. Add the milk little by little over low heat and bring to a bound sauce while stirring with a whisk. Add jalapeño and cheese and allow to melt into a thick sauce while stirring.
5. Remove the nachos from the oven, pour the sauce over them and scatter the onion over the sauce. Serve with the guacamole and salsa.

Preparation tip

Making your own quacamole with nachos? Here's how to do it: Cut 2 small tomatoes into 1/2-inch cubes. Chop some cilantro and 1 small clove of garlic. Mash 2 avocados into a coarse puree. Mix in the tomato, cilantro and garlic. Season with some lime juice, salt and chili flakes, if desired. 

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